Gluten-free leeks and bacon vol-au-vent
20
10
12 coupelles
Yes
Ingredients
- 3 gluten-free rolled tortillas of 66 g or 10 inches of diameter
- 4 gluten free minced bacon slices
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of dry white wine
- 250 ml (1 cup) of 35 % fat cooking cream
- 125 ml (1/2 cup) of mid-strong grated Cheddar cheese
- Ground salt and pepper
Preparation
Side-by-side mode
- Fold rolls in two then fold once again over themselves to form four rectangles. Set into muffin molds to form small cups. Lightly brush the insides of those cups with olive oil. Bake in the oven for 5 minutes at 375ºF (190ºC) until cups are well browned.
- In a casserole, cook the bacon until crispy. Set aside over paper towels and throw away the fat surplus.
- In the same casserole, cook sliced leeks at medium heat while stirring until tender. Pour white wine and cream. Reduce the mixture by half while stirring from time to time. Add bacon and cheese. The preparation must be thick. Pour the mixture equally into all 12 cups. Bake in the oven for 5 minutes at 375ºF (190ºC). Serve with a green salad.
